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Herbed Cranberry Chicken

Herbed Cranberry Chicken

Herbed Cranberry Chicken

These juicy chicken breasts have very little salt, yet they are well seasoned and full of flavor. The chunky cranberry sauce and toasted pecans make this entree a family favorite!

Ingredients

  • 6 boneless, skinless chicken breast halves, 4 oz each
  • 2 tbsp. divided olive oil
  • 1 tbsp. Original Blend
  • 4 ½ tsp. maple syrup
  • 1 tbsp. balsamic vinegar
  • 23 c. chopped green onions
  • ½ c. reduced-sodium chicken broth
  • ½ c. dried cranberries
  • 13 c. cranberry juice
  • 13 c. chopped toasted pecans

Directions

  1. Rub chicken with seasoning blend.
  2. In a large nonstick skillet, cook chicken in 1 tablespoon oil over medium heat for 4 to 5 minutes on each side or until a meat thermometer reaches 170 degrees.
  3. Remove and keep warm.
  4. In the same skillet, sauté onions in remaining oil.
  5. Stir in the cranberries, broth, cranberry juice, syrup and vinegar; bring to a boil.
  6. Reduce heat; cook and stir for 2 minutes.
  7. Return chicken to the pan; cook for 1 minute or until heated through.
  8. Sprinkle with pecans.